Keto Asian Baked Chicken with Pickled Slaw
ChefKetogenic.comDifficultyIntermediateServings 2
Serving size 1 serving
Net Carbs
- Amount Per Serving
- Calories 331
- % Daily Value *
- Total Fat 23.5g31%
- Protein 24g
- Total Carbohydrate 9g4%
- Dietary Fiber 3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine all of the slaw ingredients into a large bowl.
Cover with saran wrap and refrigerate until ready to serve.
Preheat the oven to 400°F.
Line a baking sheet with a large piece of foil.
Note: Foil should be large enough to enclose the chicken into.
With a meat mallet, pound the chicken a few times on each side to flatten.
Pour half of the sesame oil onto the foil.
Lay the chicken onto foil and toss twice in the oil.
Season each side of the chicken with the remaining ingredients.
Close the foil around the chicken, creating a pouch.
Bake for 30 minutes, or until the internal temperature reaches 165°F.
Plate the chicken over the slaw.
Ingredients
Ingredients
Directions
Directions
Combine all of the slaw ingredients into a large bowl.
Cover with saran wrap and refrigerate until ready to serve.
Preheat the oven to 400°F.
Line a baking sheet with a large piece of foil.
Note: Foil should be large enough to enclose the chicken into.
With a meat mallet, pound the chicken a few times on each side to flatten.
Pour half of the sesame oil onto the foil.
Lay the chicken onto foil and toss twice in the oil.
Season each side of the chicken with the remaining ingredients.
Close the foil around the chicken, creating a pouch.
Bake for 30 minutes, or until the internal temperature reaches 165°F.
Plate the chicken over the slaw.
Notes
